Furikake rice white rice cooked with some Japanese all purpose seasoning furikake
slices Smoked salmon @bluecirclefoods
Marinated fried tofu
Thai peanut sauce
Sweet cucumber salad English cuke, sesame oil, agrodolce vinegar, salt, furikake seasoning
Prepare the rice. I like to make a big batch of rice when I get the chance so I can use it in a few dishes over the course of a day or two. I follow a ratio of 1:2 and add a little bit of salt and sometimes mix in a bit of coconut milk and in this case some furikake seasoning.
Prepare the tofu. Drain and pat dry. Cut into cubes and fry with salt and pepper.
Prepare the broccoli. Clean and trim your florets. In a non-stick pan over medium heat 2 tablespoons butter. Add the broccoli and saute for 2-3 minutes. Cover, turn the heat to low and steam for 3-4 additional minutes or to your desired doneness.
Prepare the thai peanut sauce. I use one can of coconut milk, 1 cup of peanut butter, 2 tablespoons red curry, 2 tablespoons soy sauce, 1/4 cup brown sugar, 1 tsp fish sauce. 1 tsp salt, 1 tsp chopped garlic, 1 tsp onion powder and warm/combine on the stove or in the microwave.
Peel the cucumber and slice into disks. Toss with 1 tablespoon sesame oil, 1 tablespoon argodolce vinegar, 1-2 teaspoons salt, 2 teaspoons furikake seasoning and let sit for 30 minutes in the fridge.
Using a soup or pasta bowl spread out some rice in the bottom. Top with the tofu, smoked salmon, arugula, cucumbers, peanut sauce. Sprinkle on a little everything but the bagel seasoning and more of the furikake seasoning.
Makes 4 bowls.